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sliced cranberry glazed turkey ready to serve.
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Cranberry Glazed Turkey Breast

This cranberry glazed turkey breast is an easy dinner for two with leftovers. A boneless breast bakes under a cranberry Dijon glaze, so you can skip the gravy.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Rest Time15 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 298kcal
Author: Sula

Ingredients

  • 1 Butterball boneless turkey breast 3 lb package, thawed
  • 1 can 14 oz whole berry cranberry sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard

Instructions

  • Preheat oven to 375°F.
  • Turkey breast should be thawed. Remove from fridge 30 to 60 minutes before cooking to allow it to start warming to room temperature.
  • Remove turkey breast from the plastic bag and set aside the gravy packet (not used). Remove the net, cutting the top part first and gently peeling it away.
    1 Butterball boneless turkey breast
  • Line a shallow baking pan (7x11-inch) with foil.
  • Mix cranberry sauce, apple cider vinegar, and Dijon mustard in a bowl.
    1 can, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard
  • Place turkey breast in the pan. If there is a small extra piece of breast, tuck it under the larger piece.
  • Pour half the cranberry sauce mixture over the turkey and bake for 45 minutes.
  • Add the rest of the cranberry sauce mixture and insert a temperature probe if you haven't already. Bake for up to 45 minutes more, until the internal temperature reaches 155°F.
  • Remove from oven and tent well with foil. Rest about 15 minutes, until the internal temperature reaches 165°F, before slicing.

Notes

Thawing: Butterball turkey breasts are sold frozen. Thaw in the fridge for 2 days. To finish thawing faster, keep it sealed in its bag, submerge in cold water, and change the water every 30 minutes, allowing about 30 minutes per pound. Cook right away after cold-water thawing.
Substitutions: Canned or homemade jellied cranberry sauce works in place of whole berry. Yellow mustard is not recommended; it's harsher than Dijon.
Leftovers: Slice, drizzle with a little of the pan juices, and refrigerate in a shallow container. Use within 3 to 4 days.

Nutrition

Calories: 298kcal | Carbohydrates: 27g | Protein: 41g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 420mg | Potassium: 481mg | Fiber: 1g | Sugar: 21g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.